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Ingredientes
- 1 ½ cups finely-sliced onion
- 2 tablespoons extra-virgin olive oil
- ½ cup chopped peeled seeded plum tomatoes
- 4 eggs
- 1 tablespoon freshly-grated Parmesan cheese
- ¼ cup coarsely-chopped fresh basil
- 1 tablespoon butter
- Salt; to taste
- Ground black pepper; to taste
Direcciones
- 1 Sauté the onion in olive oil in a frying pan. Add a pinch of salt. Lower the heat and cover. Cook until the onion is a golden color. Add the tomatoes and simmer for 20 minutes. Spoon off the excess oil and transfer the vegetables to a bowl.
- 2 In another bowl beat the eggs, add the onions and tomatoes, the grated parmesan and a little pepper. Combine the ingredients and add the basil.
- 3 In a cast-iron or non-stick skillet melt the butter and once it's foaming add the egg and vegetable mixture. Make sure the heat's low and cook until the eggs are thick and set.
- Finish the dish for a few seconds under a broiler. Serve in wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 515g | |
| Recipe makes 2 servings | |
| Calories 693 | |
| Calories from Fat 501 | 72% |
| Total Fat 56.39g | 70% |
| Saturated Fat 16.59g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 775mg | 258% |
| Sodium 341mg | 14% |
| Potassium 749mg | 21% |
| Total Carbs 24.75g | 7% |
| Dietary Fiber 4.7g | 16% |
| Sugars 12.68g | 8% |
| Protein 25.36g | 41% |
